Easy Low Carb Buffalo Chicken Stuffed Spaghetti Squash
This EASY LOW CARB BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH is always a winner when we serve it at our house. We take fresh spaghetti squash and chicken breasts and cook them on a sheet pan. We shred them and mix them with all of the ingredients you love for buffalo chicken dip and serve them back in the squash boats for a beautiful and delicious meal!

It is no secret that I love all kinds of squash. I have lots and lots of squash recipes here on the site. Just use the search function and you kind find anything you would like. Squash is such a good vegetable. You can make it sweet or savory and even sometimes, eat the skins for added nutritional value.
This easy, low carb, buffalo chicken stuffed spaghetti squash is one of my favorite things to make. One of my favorite crock pot appetizers is our CROCK POT BUFFALO CHICKEN DIP and this one is so close to that! We only add in more vegetables and sub greek yogurt for added health benefits and more protein!
Ingredients
We use simple, staple ingredients for this one. Lean chicken breasts, one spaghetti squash and a few creamy and spicy components for a cheesy goodness with a slight kick!
See recipe card for full ingredient list and quantities.
Instructions
This recipe is a great one to make ahead of time. You can roast the squash and bake the chicken ahead or even use a rotisserie chicken here.
Preheat the oven to 400°. Prep your squash by cutting in half lengthwise and cleaning out the seeds.
Place squash on a parchment lined sheet pan and drizzle with a little avocado oil. Place open face down and bake about 15 minutes.
In a large bowl, add in riced cauliflower.
Take half of the diced green onions and add to the cauliflower.
Next, we add in our pepper jack cheese.
Season with salt and pepper.
Add in our unsweetened, plain greek yogurt.
And our hot sauce.
Once the squash has cooked for 15 minutes, we add the chicken to the same sheet pan and cook for 15-20 minutes more. Remove all from the oven and shred the chicken.
Add the shredded chicken to the bowl of cheese mixture. Carefully removed about half of the spaghetti squash noodles from each half.
Place the noodles in with the chicken and cream mixture and mix well.
Fill each half of the squash with the mixture and bake at 400 for about 15 minutes or until tops are browned.
Allow to rest about 10 minutes, garnish with remaining green onions and serve!
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
Tasty ways to get healthy foods are my favorite. I love showing people that eating healthy doesn’t have to mean you go without. Salads like this feel fancy and decadent. You never know you are getting loads of veggies and cleaning up your diet!
Variations and Substitutions
I can think of dozens of ways to make this your own. Here are a few ideas for variations and substitutions.
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- SQUASH – you can use most any winter squash and cook and remove the flesh and mix with the other ingredients, stuff the skins and make something similar but entirely new.
- GREEK YOGURT – sour cream is a good sub here or even a mixture of sour cream and cream cheese that has been softened. These will make this even creamier!
- RICED CAULIFLOWER – grated zucchini that has been drained well or even finely chopped broccoli. Both would add lots of color and nutritional value to this recipe.
- CHEESE – we use pepper jack to add a bit of spice but feel free to use cheddar cheese or any good flavored cheese you like here.
Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
Once cooled, this will keep in an airtight container for up to a week in the refrigerator.
Freeze in a freezer safe container for up to a month.
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Easy Low Carb Buffalo Chicken Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash large
- 1 pound chicken breasts
- 1 cup cauliflower riced
- 1 cup pepper jack cheese shredded
- 1/3 cup hot sauce
- 1/2 cup greek yogurt unsweetened, plain
- 1 tsp black pepper
- 1/2 tsp salt
- 2 Tbsp green onions diced
Instructions
- Preheat the oven to 400°. Prepare squash by cutting into two halves lengthwise. Remove the seeds and drizzle a bit of oil on each half. Place each half face down on a parchment lined baking sheet. Bake for 15 minutes.1 spaghetti squash
- After 15 minutes, remove the baking sheet from the oven. Place the chicken breasts on the same sheet pan. Return to the oven and bake for 15 to 20 minutes more.1 pound chicken breasts
- In a large mixing bowl, combine riced cauliflower, cheese, hot sauce, salt, pepper and half of the diced onions. Mix well.1 cup cauliflower, 1 cup pepper jack cheese, 1/3 cup hot sauce, 1/2 cup greek yogurt, 1 tsp black pepper, 1/2 tsp salt, 2 Tbsp green onions
- When the cooking time is done, remove sheet pan from the oven and allow to cool for a few minutes. Carefully remove about half of the spaghetti squash noodles from each half and place in the bowl with the cheese mixture.
- Shred the chicken and add to the mixing bowl, mix well. Stuff each squash half with the mixture. Return the halves to the oven and bake for about 15 minutes more until the tops are browned. Top with reserved green onions to serve. Slice or scoop to serve.
See How To Make It!
🍴 PRO TIP!
This recipe is perfect made ahead. You can either cook the squash and chicken and then do everything else later or fix it all up and store in an airtight container. Simply remove, place on a sheet pan or baking dish and bake as directed.
🗹 RECIPE FAQ’S
For a great reference, check out our post on HOW TO CUT AND COOK SPAGHETTI SQUASH, but the short answer is a few minutes in the microwave and then you are able to cut it a lot easier!
Any already prepared cooked chicken will work in this recipe. If you do not need to cook your chicken, simply omit that step and cook your squash for 30 to 40 minutes until fork tender.
No, this would be fabulous all mixed and spread in a baking dish. The cooking time will be the same boats or dish.
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Looking for other great recipes like this? Try these:
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.
Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!
Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
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